Rum Sherbert Cocktail.

So the other day I was in desperate need of an end of the week cocktail, but knew I didn't want to leave the comfort of my hermit shell. I desperately searched our freezer for anything I could use. There in the dark corners was a bottle of Malibu rum with coconut lliqueur and a bag of Trader Joe's pineapple chunks. I could work with this, but what was I going to use as a mixer? We had no juice of any kind in the house. Then it hit me. DUH! Rainbow sherbert. I wasn't really expecting anything fantastic with this concoction I was creating. It was certainly no fancy craft cocktail. This was a desperate mom needing a drink cocktail because taking shots at 5 pm with a 6 year old is frowned upon. Anyways, the drink turned out way better than I thought. It was creamy, sweet and left me dreaming of the beach. Think pina colada with hints of raspberry and orange.

What You Need -yields 2:

4 big scoops of classic rainbow sherbert

2/3 cup white rum with coconut liqueur (I used Malibu)

1/4 cup milk

2 cups frozen pineapple

Blender

Coconut to garnish

How To Do It:

1. In a blender stack your ingredients and blend until desired consistency. Add more milk if needed.

2. Pour into glass, sprinkle with coconut and picture the waves crashing at your feet as you sip this tasty treat.